Instrumental measurements of the hardness of textured soy protein
The public knows the soy meat analog as extrusion-texturized spongy pieces resembling meat. The texture of cooked textured soy protein is important for consumers. In the study a range of commercialy sold textured soy protein (cubes, slices, granulated products) was measured to describe the textural...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Mendel University Press
2010-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/58/2/0111/ |
| Summary: | The public knows the soy meat analog as extrusion-texturized spongy pieces resembling meat. The texture of cooked textured soy protein is important for consumers. In the study a range of commercialy sold textured soy protein (cubes, slices, granulated products) was measured to describe the textural properties. Textural properties were measured by three objective methods: Warner-Bratzler (WB) shear test, compression test and Kramer shear cell on a device Tira test 27025. The effects of cooking time and the influence of salt during cooking were examinated. To determine the significant differences between the results a statistical method ANOVA and post-hoc tests were used. We can conclude that there were significant (p ≤ 0.05) differences in the hardness of the samples. The most significant was the effect of brand name and addition of salt. The differences between different cooking times were noticeable but undefined. |
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| ISSN: | 1211-8516 2464-8310 |